Golden Herbed Turkey with Shallots
- Cook Time: 2 hours 30 minutes
- Servings: 12
- Course: Main Dish
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- 9 tablespoons flour, divided
- 1 cup butter (2 sticks)
- 4 cloves garlic, sliced
- 2 shallots, sliced
- 8 stalks fresh thyme
- 3 tablespoons kosher salt
- 1 teaspoon paprika
- 12 to 14 pound turkey, thawed
PREHEAT oven to 350°F.
SHAKE 1 tablespoon flour in Reynolds® Oven Bag, TURKEY SIZE; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired. Set aside.
MELT butter in a skillet over medium-high heat. Add garlic and shallots. Cook, stirring occasionally until golden brown. Add remaining flour and continue cooking 4 to 5 minutes or until mixture is smooth; remove from heat. Pour into large bowl; add remaining ingredients. Cool mixture completely.
RUB mixture over turkey, making sure to rub inside of cavity. Place turkey in oven bag.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.
BAKE to / hours or until meat thermometer reads °F. Remove from oven and let stand minutes. Slice turkey; spoon juices over turkey before serving.